Course Description
Through hands-on training and classroom discussion at the IGP Institute, participants will learn flour and dough analysis practices and methods and correct interpretation and understanding of the results through this course. Experts from the equipment manufacturers and suppliers and Kansas State University faculty will train and educate participants to understand commonly used flour testing equipment and dough testing equipment in the industry today, understand proper testing procedures and methods for the equipment, understand how to correctly interpret the results from the finished test, and understand factors that will impact and alter the test results.
The IAOM-KSU Flour and Dough Analysis course will bring in experts from the industry’s equipment manufacturers and suppliers to teach various parts of the course. These companies include: Brabender, KPM Analytics, Foss, and PerkinElmer. Experts from Kansas State University and USDA will also assist with teaching portions of the course.
Topics in the course include Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations; practical hands-on experience with some of the testing equipment in the IGP Institute grain grading lab.
Who Should Attend
No previous experience or theory required.
Registration Information
This course will be held August 30 – September 1, 2022.
Course fees:
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- IAOM Members – $975
- Non-Members – $1,050
Accommodations
Hotel reservations details will be sent with registration confirmations.
